Quick & Easy

Cream cheese, corn and sweet chilli muffins

cream cheese, corn and sweet chilli muffins
12 Item



1.Preheat oven to 200°C (180°C fan-forced). Oil 12-hole (⅓-cup/80ml) muffin pan.
2.Mix polenta and buttermilk in small bowl, stand 20 minutes. Stir in butter, egg and 2 tablespoons of the sauce.
3.Meanwhile, cook onion in heated small frying pan, stirring, about 5 minutes or until onion softens. Cool 5 minutes.
4.Combine onion, flour and kernels in medium bowl. Add polenta mixture, mix batter until combined.
5.Spoon 1 tablespoon batter into each pan hole. Cut cheese into 12 equal pieces, place one piece into batter in pan then cover each with remaining batter, drizzle with remaining sauce.
6.Bake muffins about 20 minutes. Serve warm.

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